We source our coconuts directly from Thailand (the land of healthy, happy coconuts), and are focused on promoting sustainability within our supply chain. Our supplier pulls our coconuts from the central regions of Ratchaburi, Samuth Songkram, as well as the southern regions of Prachuab Khiri Khan, Chumphon, Nakon Si Thummarat and Puttani. We limit our sourcing pulls to these regions in Thailand and do not "cross contaminate" with coconuts sourced from other countries. This helps us maintain a consistent, reliable finished product and also allows us to be able to speak to the origin of every coconut we use.
In Thailand, there have known to be concerns about immigrant labor from neighboring countries. However, our supplier's processing technique does not require thousands of workers to process the product. The coconuts are purchased via local buying agents, based in Thailand, who source directly from local farmers who are free to sell to anyone.
The variety of coconut is called Coco nucifera, but there are different applications for using the coconuts which have resulted in different names being applied. In reality, it is still only one coconut variety, but harvested at different times or stages of maturity depending on whether you want coconut water or milk determines it's sub-name...
Nam Hom is the traditional name of the coconut that is used to produce coconut water. This variety is popular due to the aromatic flavor of coconut water in it.
Literal Translation: Nam Hom = 'Fragrant Water'
The coconut that is grown for coconut water is harvested as a "young" coconut. This young coconut has a thin layer of meat, thus more space filled with water. The meat can be eaten as is or ground up and mixed into the water. Nam Hom is the variety grown specifically for this purpose; to consume the coconut water inside.
Krati is the traditional name of the coconut that is used to produce coconut milk and cream. This is the variety of coconut that our supplier uses to produce our coconut milk powder.
The Krati coconut that is grown for making coconut milk and cream is harvested late when the coconut is "mature". This coconut needs time for the coconut meat to develop into a thick layer with very little water left inside. This little amount of remaining coconut water is normally sour and as such is discarded, unlike the water in young coconuts that is flavorful and aromatic. This thick coconut meat is used as the main ingredient for making coconut milk and cream.